1. Remove the chocolate from the freezer and spoon approximately ½ teaspoon of filling into each egg half. Place back into the freezer to set, approximately 20 minutes.

2. Now for the tricky part – assembling the eggs. Remove the eggs from the freezer and while still hard, pop the egg halves out of the mould. To stick two halves together, gently run your finger around the edge of the eggs, this will melt the chocolate. Gently push the two halves together. Handle the eggs as little as possible as the more you touch them the more they will melt.

3. Place the assembled eggs back into the freezer. Although the eggs should stay relatively stable at room temperature, we recommend storing them in the fridge or freezer.

Note

Note from Pureharvest: This recipe is a little fiddly, especially when it comes to assembling the eggs. Don’t be disheartened if they don’t come out perfectly first time around. Practice makes perfect!

1. Remove the chocolate from the freezer and spoon approximately ½ teaspoon of filling into each egg half. Place back into the freezer to set, approximately 20 minutes.

2. Now for the tricky part – assembling the eggs. Remove the eggs from the freezer and while still hard, pop the egg halves out of the mould. To stick two halves together, gently run your finger around the edge of the eggs, this will melt the chocolate. Gently push the two halves together. Handle the eggs as little as possible as the more you touch them the more they will melt.

3. Place the assembled eggs back into the freezer. Although the eggs should stay relatively stable at room temperature, we recommend storing them in the fridge or freezer.

Note

Note from Pureharvest: This recipe is a little fiddly, especially when it comes to assembling the eggs. Don’t be disheartened if they don’t come out perfectly first time around. Practice makes perfect!

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